Transfer mechanism for use with a food processing system

ABSTRACT

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

RELATED APPLICATIONS

This is a continuation of, and claims the benefit of the filing date of,U.S. patent application Ser. No. 16/172,985, filed on Oct. 29, 2018which is a continuation of, and claims the benefit of the filing dateof, U.S. patent application Ser. No. 15/245,783, filed on Aug. 24, 2016which issued as U.S. Pat. No. 10,112,785 on Oct. 30, 2018, which is acontinuation of, and claims the benefit of the filing date of, U.S.patent application Ser. No. 14/477,510, filed on Sep. 4, 2014 whichissued as U.S. Pat. No. 9,452,899 on Sep. 27, 2016, which is acontinuation of, and claims the benefit of the filing date of, U.S.patent application Ser. No. 13/303,740, filed on Nov. 23, 2011, whichissued on Sep. 23, 2014 as U.S. Pat. No. 8,839,712, which is a divisionof, and claims the benefit of the filing date of, U.S. patentapplication Ser. No. 12/501,649, filed on Jul. 13, 2009, which issued onAug. 30, 2011 as U.S. Pat. No. 8,006,613, which is a continuation inpart of, and claims the benefit of the filing date of, U.S. patentapplication Ser. No. 12/174,297, filed on Jul. 16, 2008, which issued onJun. 23, 2015 as U.S. Pat. No. 9,060,530.

FIELD OF THE INVENTION

The present invention relates to food processing systems and, moreparticularly, to transfer mechanisms for use with food processingsystems.

BACKGROUND

In mass processing of food product, the food product is often heated bycooking or blanching the food product in a cooker using a hot heattransfer medium into which the food product is immersed. After cookingor blanching, the food product is either transferred out of the foodprocessing system, or is cooled or chilled by immersing the food productin a cool heat transfer medium so that the food product may be packaged,stored, and/or shipped. It is desirable to transfer the food productbetween these mediums while minimizing, for example, crossover of thehot heat transfer medium into the cool heat transfer medium. Inaddition, it is desirable to transfer the food product betweenprocessing systems or out of a processing system entirely whileminimizing loss or waste of the heat transfer mediums.

SUMMARY

In one embodiment, the invention may provide a transfer mechanism fortransferring food product from a compartment of a food processingsystem. The transfer mechanism may generally include a conduit having afirst end portion configured to be in communication with the compartmentand a second end portion, a fluid discharge positioned substantiallywithin the conduit between the first end portion and the second endportion, and a pressurized fluid source in communication with the fluiddischarge. The pressurized fluid source is operable to propel a fluidthrough the fluid discharge to move the food product from the first endportion of the conduit toward the second end portion.

In another embodiment, the invention may provide a food processingsystem including a first compartment operable to process food productand a transfer mechanism operable to transfer the food product from thefirst compartment. The transfer mechanism may generally include aconduit having a first end portion in communication with the compartmentand a second end portion, a fluid discharge positioned substantiallywithin the conduit between the first end portion and the second endportion, and a pressurized fluid source in communication with the fluiddischarge. The pressurized fluid source is operable to propel a fluidthrough the fluid discharge to move the food product from the first endportion of the conduit toward the second end portion.

In yet another embodiment, the invention may provide a transfermechanism for transferring food product from a compartment of a foodprocessing system. The transfer mechanism may generally include aconduit having an inlet portion configured to be in communication withthe compartment and an outlet portion. The inlet portion is configuredto be positioned below a fluid level in the compartment and the outletportion is configured to be positioned above a fluid level in thecompartment. The transfer mechanism also includes a fluid dischargepositioned substantially within the conduit between the inlet portionand the outlet portion and a pump in communication with the fluiddischarge. The pump is operable to propel a fluid through the fluiddischarge to move the food product from the inlet portion of the conduittoward the outlet portion. The transfer mechanism further includes aconvex guide member coupled to and in communication with the outletportion of the conduit and a dewatering member coupled to and incommunication with the convex guide member opposite the conduit. Thedewatering member is operable to receive the food product and the fluidfrom the conduit to facilitate separating the food product from thefluid. In some embodiments, the conduit, the convex guide member, andthe dewatering member form a generally inverted V-shape.

In a further embodiment, the invention may provide a food processingsystem including a compartment operable to process a food product, and atransfer mechanism for transferring food product from the compartment.The transfer mechanism may generally include a conduit including a firstend portion configured to be in communication with the compartment and asecond end portion, the conduit including an inlet conduit sectionproviding the first end portion, the inlet conduit section having aninlet end in fluid communication with the compartment and an oppositeend with an outer surface, and a main conduit section having a first endwith an inner surface, the opposite end of the inlet conduit sectionbeing inserted in the first end of the main conduit section. Thetransfer mechanism may also include a fluid discharge positionedsubstantially within the conduit between the first end portion and thesecond end portion, the fluid discharge including a slot at leastpartially defined between the outer surface of the opposite end of theinlet conduit section and the inner surface of the first end of the mainconduit section, and a pressurized fluid source in communication withthe fluid discharge, the pressurized fluid source operable to propel afluid through the fluid discharge to move the food product from thefirst end portion of the conduit toward the second end portion.

In another embodiment, the invention may provide a transfer mechanismgenerally including a conduit including a first end portion configuredto be in communication with the compartment and a second end portion,the conduit including an inlet conduit section providing the first endportion, the inlet conduit section having an inlet end in fluidcommunication with the compartment and an opposite end with an outersurface, the inlet conduit section having a round cross-section and acircumference, and a main conduit section having a first end with aninner surface, the main conduit section having a round cross-section,the opposite end of the inlet conduit section being inserted in thefirst end of the main conduit section. The transfer mechanism may alsoinclude a fluid discharge positioned substantially within the conduitbetween the first end portion and the second end portion, the fluiddischarge including a slot at least partially defined between the outersurface of the opposite end of the inlet conduit section and the innersurface of the first end of the main conduit section, the slot extendingabout the circumference of the opposite end of the inlet conduitsection, and a pressurized fluid source in communication with the fluiddischarge, the pressurized fluid source operable to propel a fluidthrough the slot to move the food product from the first end portion ofthe conduit toward the second end portion.

In yet another embodiment, the invention may provide a transfermechanism generally including a conduit including a first end portionconfigured to be in communication with the compartment and a second endportion, the conduit including an inlet conduit section providing thefirst end portion, the inlet conduit section having an inlet end influid communication with the compartment and an opposite end with anouter surface, the inlet conduit section including two pairs of opposingwalls forming a generally rectangular cross-section, and a main conduitsection having a first end with an inner surface, the main conduitsection including two pairs of opposing walls forming a generallyrectangular cross-section, the opposite end of the inlet conduit sectionbeing inserted in the first end of the main conduit section. Thetransfer mechanism may also include a fluid discharge positionedsubstantially within the conduit between the first end portion and thesecond end portion, the fluid discharge including a first slot definedbetween the outer surface of one wall of one pair of opposing walls ofthe inlet conduit section and the inner surface of one wall of anassociated pair of opposing walls of the main conduit section, and anopposing second slot defined between the outer surface of the other wallof the one pair of opposing walls of the inlet conduit section and theinner surface of the other wall of the associate pair of opposing wallsof the main conduit section. In addition, the transfer mechanism mayinclude a pressurized fluid source in communication with the fluiddischarge, the pressurized fluid source operable to propel a fluidthrough the first slot and through the second slot to move the foodproduct from the first end portion of the conduit toward the second endportion.

Other independent aspects of the invention will become apparent byconsideration of the detailed description, claims and accompanyingdrawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a food processing system according toone embodiment of invention.

FIG. 2 is a top perspective view of a portion of the food processingsystem shown in FIG. 1 .

FIG. 3 is a side view of the portion of the food processing system shownin FIG. 2 with portions of a tank removed.

FIG. 4 is a perspective view of a transfer mechanism for use with thefood processing system shown in FIG. 1 .

FIG. 5 is a front view of the transfer mechanism shown in FIG. 4 .

FIG. 6 is a perspective view of another transfer mechanism for use withthe food processing system shown in FIG. 1 .

FIG. 7 is a front view of the transfer mechanism shown in FIG. 6 .

FIG. 8 is a cross-sectional view of yet another transfer mechanism foruse with the food processing system shown in FIG. 1 .

FIG. 9 is a perspective view of a further transfer mechanism.

FIG. 10 is a cross-sectional view of the transfer mechanism shown inFIG. 9 .

FIG. 11 is an enlarged cross-sectional view of a portion of the transfermechanism shown in FIG. 11 .

FIG. 12 is a perspective view of another transfer mechanism.

FIG. 13 is a cross-sectional view of the transfer mechanism shown inFIG. 12 .

FIG. 14 is an enlarged cross-sectional view of a portion of the transfermechanism shown in FIG. 13 .

FIG. 15 is a perspective view of an alternative construction of theportion of the transfer mechanism shown in FIG. 14 .

FIG. 16 is a cross-sectional view of the portion of the transfermechanism shown in FIG. 15 .

Before any independent embodiments of the invention are explained indetail, it is to be understood that the invention is not limited in itsapplication to the details of construction and the arrangement ofcomponents set forth in the following description or illustrated in thefollowing drawings. The invention is capable of other embodiments and ofbeing practiced or of being carried out in various ways. Also, it is tobe understood that the phraseology and terminology used herein are forthe purpose of description and should not be regarded as limiting.

DETAILED DESCRIPTION

FIG. 1 illustrates a food processing system 10 according to oneembodiment of the invention. In the illustrated construction, the foodprocessing system 10 includes an open-top tank 14 that is supported by aframe 18 having legs 22 that rest upon a support surface (e.g., thefloor) and space the tank 14 above the support surface. The illustratedtank 14 includes two dividers 26, 30 to divide the tank into threecompartments 34, 38, 42, or sections, suitable for processing (e.g.,cooking, cooling, etc.) food product. In other embodiments, the tank 14may include fewer or more dividers to divide the tank 14 into fewer ormore compartments. In further embodiments, the tank 14 may be a singlecompartment tank.

An elongated vaulted cover 46 mates with and covers the tank 14 tosubstantially enclose the tank 14. The cover 46 is generally attached tothe tank 14 in such a manner as to allow the cover 46 to move relativeto the tank 14 and permit access to the compartments 34, 38, 42. In theillustrated embodiment, lift cylinders 50 extend between the tank 14 andthe cover 46 to lift the cover 46 relative to the tank 14 and permitaccess to the compartments 34, 38, 42. In other embodiments, the cover46 may be hingedly connected to the tank 14 so the cover 46 swings awayfrom the tank 14 to permit access to the compartments 34, 38, 42. Thetank 14 and the cover 46 may be composed of stainless steel or othersuitable materials for food processing applications. A pipe header 52 ispositioned in the tank 14 under the cover 46 to facilitate cleaning ofthe food processing system 10.

As shown in FIG. 1 , the illustrated food processing system 10 is acooker-cooler system. In other constructions (not shown), the system 10may be another type of food processing system, such as, for example, acooker, a cooler, a transport mechanism, etc., or even a non-foodprocessing system.

In the illustrated construction, the food processing system 10 includesa cooker mechanism 54 positioned within the first compartment 34 to cookfood product and a cooler mechanism 58 positioned within the thirdcompartment 42 to cool the food product after cooking. The cookermechanism 54 uses a hot heat transfer medium, or cooking fluid, to cookthe food product, while the cooler mechanism 58 uses a cold heattransfer medium, or cooling fluid, to cool the food product. The hotheat transfer medium comprises any number of liquids, non-liquids, or acombination liquid/non-liquid medium, including, but not limited to,water, steam, heated gas or vapor, water and steam, water and watervapor, or the like. Similarly, the cool heat transfer medium may includea cool liquid medium, such as water. The second compartment 38 ispositioned between the first and third compartments 34, 42 to helpseparate and insulate the compartments 34, 42 from one another. Thesecond compartment 38 may be filled with, for example, ambient air. Insome embodiments, the second compartment 38 may be omitted and aninsulated divider may be positioned between the first and thirdcompartments 34, 42.

In the illustrated embodiment, the cooker mechanism 54 includes a rotaryscrew blancher 62 and the cooler mechanism 58 includes a hopper 66 toflash-cool food product. In other embodiments, the food processingsystem 10 may include a rotary drum blancher or another suitable cookermechanism to cook the food product. Additionally or alternatively, thefood processing system 10 may include a different cooler mechanism tocool the food product. In further embodiments, the food processingsystem 10 may include multiple cooker and/or cooler mechanisms locatedin a series of compartments to incrementally cook or cool the foodproduct, respectively.

The illustrated rotary screw blancher 62 includes an auger 70, orhelical screw, disposed within the first compartment 34. The auger 70rotates within an open-top screen 72 of the rotary screw blancher 62 toadvance food product from an inlet end 74 of the tank 14 toward thesecond compartment 38. The auger 70 includes a plurality of axiallyspaced apart and interconnected flights 78 that spiral about a shaft 82along substantially the entire length of the compartment 34. As theauger 70 rotates, the flights 78 move the food product through the heattransfer medium to cook the food product. One example of such a rotaryscrew blancher is found in U.S. Patent Application Publication No.2007/0044666, titled “Rotary Screw Blancher,” the entire contents ofwhich is hereby incorporated by reference.

As shown in FIGS. 1-3 , the food processing system 10 also includes afirst transfer mechanism 86 and a second transfer mechanism 90. Thefirst transfer mechanism 86 transfers food product from the firstcompartment 34 of the tank 14 to the third compartment 42, and thesecond transfer mechanism 90 transfers the food products from the thirdcompartment 42 out of the food processing system 10. That is, the firsttransfer mechanism 86 transfers hot, cooked food product from the cookermechanism 54 to the cooler mechanism 58, while the second transfermechanism 90 transfers cool, cooked food product from the coolermechanism 58 to, for example, a packaging system. In embodiments wherethe food processing system 10 includes fewer compartments (e.g., only acooker mechanism or only a cooler mechanism), the food processing system10 may only include a single transfer mechanism to transfer the foodproduct out of the food processing system 10. In embodiments where thefood processing system 10 includes more compartments (e.g., multiplecooker and/or cooler mechanisms), the food processing system 10 mayinclude more transfer mechanisms to transfer the food product betweenthe additional compartments. In other embodiments, the transfermechanisms 86, 90 may be used in non-food processing applications totransfer other types of products.

In the illustrated embodiment, the first transfer mechanism 86 is incommunication with a discharge of the rotary screw blancher 62 toreceive food product from the rotary blancher 62. The transfer mechanism86 lifts the food product past the first divider 26 and the secondcompartment 38 and discharges the food product into the thirdcompartment 42. More particularly, the first transfer mechanism 86discharges the food product into the hopper 66 in the third compartment42, which is filled with the cold heat transfer medium to flash-cool thefood product. The illustrated second transfer mechanism 90 is incommunication with the hopper 66 to receive the food product from thefirst transfer mechanism 86 after the food product has been cooked andcooled. The second transfer mechanism 90 lifts the food product withinthe third compartment 42 and discharges the food product out of the tank14 for packaging. In some embodiments, the second transfer mechanism 90may discharge the food product onto, for example, a cooling or dryingrack, a transport device such as a conveyor belt or Ferris wheel-typeapparatus, or another food processing system separate from theillustrated food processing system 10.

FIGS. 4 and 5 illustrate the first transfer mechanism 86 in more detail.Although the transfer mechanism 86 shown in FIGS. 4 and 5 is describedas being the first transfer mechanism 86, the illustrated transfermechanism 86 may alternatively be the second transfer mechanism 90.Except as specified below, the second transfer mechanism 90 issubstantially similar to the first transfer mechanism 86. Accordingly,like parts of the second transfer mechanism 90 have been given the samereference numbers plus an “A” annotation in FIGS. 1-3 .

As shown in FIGS. 4 and 5 , the transfer mechanism 86 includes a conduit94, a fluid discharge 98, a pressurized fluid source 102, a convex guidemember 106, and a dewatering member 110. The conduit 94 includes aninlet, or first end, portion 114 in communication with the rotary screwblancher 62 and an outlet, or second end, portion 118 in communicationwith the convex guide member 106. The inlet portion 114A of the secondtransfer mechanism 90 is in communication with the hopper 66 in thethird compartment 42 of the tank 14. The conduit 94 receives foodproduct from the rotary screw blancher 62 (or the hopper 66) and directsthe food product toward the outlet portion 118 of the conduit 94 usingthe fluid discharge 98 and the pressurized fluid source 102, as furtherdiscussed below.

The illustrated conduit 94 also includes a lower wall 122, two sidewalls 126, 130, and an upper wall 134. The lower and side walls 122,126, 130 are integrally formed as a three sided member from, forexample, sheet stock. The upper wall 134, or cover, is removably coupledto the side walls 126, 130 with clamps 138 to permit easy access to theinterior of the conduit 94. Such an arrangement facilitates cleaning andmaintenance of the conduit 94. In the illustrated embodiment, the walls122, 126, 130, 134 are arranged such that the conduit 94 has a generallyrectangular cross-sectional shape that tapers from the inlet portion 114to the outlet portion 118. That is, the width of the conduit 94 isgreater at the inlet portion 114 than at the outlet portion 118. Inother embodiments, the conduit 94 may have other cross-sectional shapessuch as, for example, square, circular, elliptical, or the like and/orthe conduit 94 may have a uniform width along the length of the conduit94.

In the illustrated embodiment, the conduit 94 is inclined relative tothe tank 14 such that the outlet portion 118 is positioned above anddownstream of the inlet portion 114. As shown in FIG. 3 , the outletportion 118 is positioned above a fluid level 142 (e.g., the level ofthe liquid hot heat transfer medium) in the first compartment 34, whilethe inlet portion 114 is positioned below the fluid level 142.Similarly, the outlet portion 118A of the second transfer mechanism 90is positioned above a fluid level 146 (e.g., the level of the liquidcold heat transfer medium) in the third compartment 42, while the inletportion 114A of the second transfer mechanism 90 is positioned below thefluid level 146. In the illustrated embodiment, the fluid levels 142,146 in the first and third compartments 34, 42 are at substantially thesame height. In other embodiments, the fluid levels 142, 146 may be atsubstantially different heights relative to one another. For example,the fluid level 142 in the first compartment 34 may be substantiallylower for steam blanching food product.

As shown in FIG. 5 , the conduit 94 is also angled relative to avertical, central longitudinal plane 150 extending through the tank 14.In the illustrated embodiment, the conduit 94 defines a central axis 154extending from the inlet portion 114 to the outlet portion 118. Theillustrated axis 154 is offset from and oblique relative to the centralplane 150 so that food product is moved laterally relative to the plane150 as the food product travels through the conduit 94. Such aconstruction helps the transfer mechanism 86 avoid any existingobstacles that may be present within the tank 14. For example, in theillustrated embodiment, the conduit 94 is angled such that the outletportion 118 of the conduit 94 is further from the central plane 150 thanthe inlet portion 114 to help avoid the shaft 82 of the auger 70, asshown in FIG. 2 . In other embodiments, the inlet portion 114 of theconduit 94 may be further from the central plane 150 than the outletportion 118 such that the conduit 94 is angled in an opposite direction.In some embodiments, such as the embodiment of FIGS. 6 and 7 , thecentral axis 154, and thereby the conduit 94, may be substantiallyparallel to the central plane 150 of the tank 14. In furtherembodiments, the conduit 94 may be positioned such that the axis 154crosses over or lies within the plane 150.

The fluid discharge 98 is positioned within the conduit 94 adjacent tothe inlet portion 114. In the illustrated embodiment, the fluiddischarge 98 includes a plurality of nozzles 158 to direct a flow ofpressurized fluid from the fluid source 102 upwardly through the conduit94. Each nozzle 158 defines an outlet 162 positioned between the inletportion 114 and the outlet portion 118 of the conduit 94. In theillustrated embodiment, the outlets 162 of the nozzles 158 are staggeredrelative to one another within the conduit 94 such that some of thenozzles 158 extend further upwardly into the conduit 94 than others. Thenozzles 158 help focus, and thereby pressurize, fluid from the fluidsource 102, ensuring the fluid has sufficient flow strength when itexits the outlets 162 to push food product upwardly through the conduit94 to the outlet portion 118. In other embodiments, the fluid discharge98 can include other focusing devices (e.g., one or more slots, as shownin FIGS. 6-8 ) suitable for focusing and pressurizing fluid.

The pressurized fluid source 102 is in communication with the fluiddischarge 98 to propel a fluid through the nozzles 158. In theillustrated embodiment, the fluid source 102 is a pump and includes aninlet pipe 166 and an outlet pipe 170. In other embodiments, thepressurized fluid source 102 may be a different device operable topropel a fluid through the nozzles 158. As shown in FIGS. 2 and 3 , thepump 102 is positioned beneath the tank 14. The pump 102 circulates afluid from the inlet pipe 166, through the outlet pipe 170, and to thefluid discharge 98. The fluid may be, for example, heat transfer mediumfrom one of the compartments 34, 42 of the tank 14 or may be fluid froma dedicated source that is separate from the tank 14.

In some embodiments, the inlet pipe 166 is in communication with thefirst compartment 34 of the tank 14 to direct heat transfer medium fromthe first compartment 34 into the pump 102. The inlet pipe 166A of thesecond transfer mechanism 90 is in communication with the thirdcompartment 42 of the tank 14 to direct heat transfer medium from thethird compartment 42 into the pump 102A. The heat transfer medium ispropelled by the pump 102 through the outlet pipe 170 and out of thefluid discharge 98. The heat transfer medium is thereby circulatedbetween the pump 102, the conduit 94, and the first compartment 34 (orthe third compartment 42) such that the fluid level 142 (or the fluidlevel 146) remains generally constant within the first compartment 34(or the third compartment 42).

In other embodiments, the inlet pipe 166 is in communication with adedicated fluid source to direct fluid from the dedicated source intothe pump 102. The fluid is propelled by the pump 102 through the outletpipe 170, out of the fluid discharge 98, and eventually reaches the tank14. In such embodiments, the fluid in the dedicated source may havegenerally the same composition as the heat transfer medium such that thefluid supplements the heat transfer medium for cooking or cooling. Aheater (or a chiller) may be thermally coupled to the inlet pipe 166 orthe outlet pipe 170 to help heat (or cool) the fluid to an appropriatetemperature before reaching the tank 14. In addition, a fluid levelsensor may be positioned within the tank 14 to monitor if the fluidlevel (which is now a combination of the heat transfer medium and thefluid from the dedicated source) rises or falls too much.

The fluid discharge 98 and the pressurized fluid source 102 generate avacuum force at the inlet portion 114 of the conduit 94. The vacuumforce helps draw food product into the inlet portion 114 of the conduit94 such that the fluid being discharged by the nozzles 158 moves thefood product toward the outlet portion 118 of the conduit 94. The vacuumforce generated in the first transfer mechanism 86 helps pull the foodproduct out of the rotary screw blancher 62 and into the conduit 94. Thevacuum force generated in the second transfer mechanism 90 helps pullthe food product toward the bottom of the hopper 66 and into the conduit94A. Once the food product enters the conduit 94, the pressurized fluidexiting the fluid discharge 98 lifts the food product against the forceof gravity through the conduit 94 and toward the convex guide member106.

Referring to FIGS. 4 and 5 , the convex guide member 106 is an arcuateconduit portion positioned adjacent to and in communication with theoutlet portion 118 of the conduit 94. The convex guide member 106receives food product and fluid from the conduit 94 and redirects thefood product and the fluid downwardly toward the dewatering member 110.The illustrated convex guide member 106 is configured such that theconduit 94, the convex guide member 106, and the dewatering member 110form a generally inverted V-shape, as shown in FIG. 3 . In theillustrated embodiment, the inverted V-shape is formed at an acute anglebetween the conduit 94 and the dewatering member 110. In otherembodiments, the inverted V-shape may be formed at a right angle or anobtuse angle between the conduit 94 and the dewatering member 110.

As shown in FIGS. 4 and 5 , the dewatering member 110 is coupled to andin communication with the convex guide member 106. The illustrateddewatering member 110 separates the food product from the fluid anddirects the food product into the hopper 66 in the third compartment 42.The dewatering member 110A of the second transfer mechanism 90 directsthe food product onto a discharge chute 174 (FIGS. 1 and 2 ) at anoutlet end 178 of the tank 14. In the illustrated embodiment, thedewatering member 110 includes a screen 182. The screen 182 is inclinedto define a ramp for food product to tumble (e.g., slide and/or roll)downwardly along. For example, the illustrated screen 182 is inclined todefine a surface substantially parallel to the direction of flow of thefood product exiting the convex guide member 106, reducing turbulenceand disruption of the flow from the convex guide member 106 to thedewatering member 110.

The screen 182 also defines openings for the fluid to fall through underthe influence of gravity. The openings are smaller than the food productso that, as the fluid falls through the screen, the food product isretained on the screen 182 and continues toward the hopper 66 (or thedischarge chute 174). In some embodiments, a portion of the conduit 94and/or the convex guide member 106 may also be a screen to facilitatedewatering the food product. As shown in FIGS. 2 and 3 , the screen 182of the first transfer mechanism 86 is positioned substantially above atray 186 in the second compartment 38. The tray 186 catches the fluidthat falls through the screen 182 and directs the fluid into the firstcompartment 34. The screen 182A of the second transfer mechanism 90 ispositioned substantially above the third compartment 42. The fluidthereby falls through the screen 182A and directly into the thirdcompartment 42. Such arrangements help maintain the different heattransfer mediums into their appropriate compartments 34, 42. That is,the hot heat transfer medium and/or the hot fluid is kept in the firstcompartment 34, while the cold heat transfer medium and/or the coldfluid is kept in the third compartment 42.

In operation, uncooked food product is inserted into the food processingsystem 10 through the inlet end 74 of the tank 14. Referring to FIG. 1 ,the auger 70 of the rotary screw blancher 62 is rotated to move theuncooked food product through the hot heat transfer medium in the firstcompartment 34. As the food product moves through the heat transfermedium, the food product becomes cooked. The food product travelsthrough the first compartment 34 until reaching the discharge of therotary screw blancher 62. At the discharge, the vacuum force generatedby the fluid discharge 98 and the pump 102 of the first transfermechanism 86 pulls the cooked food product into the conduit 94 of thetransfer mechanism 86.

Referring to FIGS. 2 and 3 , once the food product is pulled into theconduit 94, the pressurized fluid exiting the nozzles 158 lifts andpushes the food product against the force of gravity to move the foodproduct toward the convex guide member 106. The food product and thefluid flow through the convex guide member 106 and onto the dewateringmember 110. At this time, the food product tumbles down the dewateringmember 110, while the fluid falls through the screen 182 of thedewatering member 110 and onto the tray 186. The tray 186 directs thefluid back into the first compartment 34 where the fluid can be used tohelp cook more food product in the rotary screw blancher 62.

The food product falls out of the dewatering member 110 of the firsttransfer mechanism 86 and into the hopper 66 in the third compartment42. The food product sinks or is pulled by the vacuum force generated bythe second transfer mechanism 90 toward the bottom of the hopper 66. Asthe food products moves toward the bottom of the hopper 66, the coldheat transfer medium within the hopper 66 rapidly cools the food product(e.g., from about 200° F. to about 70° to 80° F.). The food product isthen pulled into the conduit 94 of the second transfer mechanism 90 bythe vacuum force generated by the fluid discharge and the pump 102A.

Similar to the first transfer mechanism 86, once the food product ispulled into the conduit 94A of the second transfer mechanism 90, thepressurized fluid exiting the nozzles lifts and pushes the food productagainst the force of gravity to move the food product toward the convexguide 106A. The food product and the fluid flow through the convex guide106A and onto the dewatering member 110A. At this time, the food producttumbles down the dewatering member 110A and is discharged from the foodprocessing system 10 via the discharge chute 174. The discharge chute174 then directs the cooked and cooled food product to a packagingsystem or another food processing system. In the meantime, the fluidfalls through the screen 182A of the dewatering member 110A back intothe third compartment 42 where the fluid can be used to help cool morefood product in the hopper 66.

FIGS. 6 and 7 illustrate another embodiment of a transfer mechanism 190for use in the food processing system 10. The illustrated transfermechanism 190 is similar to the first and second transfer mechanisms 86,90 discussed above with reference to FIGS. 1-5 , and like parts havebeen given the same reference numbers plus 100. Reference is hereby madeto the description of the transfer mechanisms 86, 90 above for detailsof the structures and operation, as well as alternatives to thestructures and operation, of the transfer mechanism 190 not specificallydiscussed herein.

The illustrated transfer mechanism 190 includes a conduit 194, a fluiddischarge 198, a pressurized fluid source 202 (FIG. 7 ), a convex guidemember 206, and a dewatering member 210. The conduit 194 includes alower wall 222 and two side walls 226, 230 integrally formed as athree-sided member. An upper wall 234, or cover, is removably coupled tothe side walls 226, 230. In the illustrated embodiment, the upper wall234 includes lips 238 extending over portions of the side walls 226, 230and is partially captured under the convex guide member 206 to helpretain the upper wall 234 in place. In other embodiments, the upper wall234 may be coupled to the side walls 226, 230 with clamps, fasteners, orthe like. Similar to the conduits 94, 94A of the transfer mechanisms 86,90 discussed above, the walls 222, 226, 230, 234 of the illustratedconduit 194 are arranged such that the conduit 194 has a generallyrectangular cross-section. In the illustrated embodiment, the width ofthe conduit 194 is substantially constant from an inlet portion 214 ofthe conduit 194 to an outlet portion 218.

As shown in FIG. 7 , the conduit defines a central axis 254 extendingfrom the inlet portion 214 to the outlet portion 218. The illustratedaxis, and thereby the conduit 194, is offset from and substantiallyparallel to the central longitudinal plane 150 extending through thetank 14 of the food processing system 10. In other embodiments, the axis254 may be oblique relative to the plane 150 such that the transfermechanism 194 also directs food product laterally relative to the tank14 in a manner similar to the transfer mechanisms 86, 90 discussedabove. In further embodiments, the conduit 194 may be aligned with theplane 150 such that the axis 254 substantially overlies the plane 150.

As shown in FIG. 6 , the fluid discharge includes a slot 258 positionedadjacent to the inlet portion 214 of the conduit 294. The illustratedslot 258 is formed by doubling over a portion of the lower wall 222 toform a generally teardrop-shaped opening 262. Similar to the nozzles 158discussed above, the slot 258 helps focus, and thereby pressurize, fluidfrom the fluid source 202 (FIG. 7 ), ensuring the fluid has sufficientflow strength to push food product upwardly through the conduit 194 tothe outlet portion 218. While the nozzles 158 provide discrete points atwhich pressurized fluid is discharged into the conduit 94, the slot 258provides a continuous discharge of fluid along the entire width of theconduit 194. In the illustrated embodiment, the slot 258 has a height ofapproximately ⅛″ to help focus and pressurize the fluid. In otherembodiments, the height of the slot 258 may be relatively larger orsmaller (e.g., from about 3/16″ to about 1/16″) to allow more or lessfluid to simultaneously flow out of the slot 258. In still otherembodiments, the size of the slot 258 may be even larger or smallerdepending upon the desired capacity of the transfer mechanism 190.

An outlet pipe 270 of the pressurized fluid source 202 (e.g., a pump)extends through an enlarged portion 274 of the teardrop-shaped opening262. The outlet pipe 270 directs fluid from the pump 202, through theoutlet pipe 270, and out of the slot 258. Similar to the transfermechanisms 86, 90 discussed above, the fluid discharge 198 and the pump202 generate a vacuum force at the inlet portion 214 of the conduit 194.The vacuum force helps draw food product into the inlet portion 214 suchthat the pressurized fluid exiting the slot 258 can move the foodproduct toward the convex guide member 206.

In some embodiments, the fluid discharge 198 may include two or moreslots positioned along the conduit 194. For example, FIG. 8 illustratesa conduit 294 of a fluid transfer mechanism 290 according to anotherembodiment of the invention. In the illustrated embodiment, a fluiddischarge 298 of the transfer mechanism 290 includes three slots 302,306, 310 spaced apart along the conduit 294 between an inlet portion 314and an outlet portion. Each slot 302, 306, 310 is substantially similarto the slot 258 discussed above and is in communication with a separateoutlet pipe 318, 322, 326 from a pressurized fluid source.

As shown in FIG. 8 , the first slot 302 is directly adjacent to theinlet portion 314 of the conduit 294 (similar to the slot 258 discussedabove), the second slot 306 is formed on a lower wall 330 of the conduit294 downstream of the first slot 302, and the third slot 310 is formedon an upper wall 334 of the conduit 294 downstream of the second slot306. In other embodiments, the relative positioning of the slots 302,306, 310 may be altered. For example, all of the slots 302, 306, 310 maybe positioned along a single wall of the conduit 294 (e.g., either thelower wall 330 or the upper wall 334), or the slots 302, 306, 310 may bepositioned on the conduit 294 alternating between the lower wall 330 andthe upper wall 334. In further embodiments, the fluid discharge 298 mayonly include two slots either positioned on the same wall of the conduit294 or on opposite walls. For example, the fluid discharge 298 mayinclude the first and second slots 302, 306 or may include the first andthird slots 302, 310.

The illustrated slots 302, 306, 310 help propel food product through theconduit 294 over a longer distance. For example, while the single slotembodiment discussed above is operable to lift food product betweenabout 11″ and 18″, or higher, above the fluid level 142, 146 in the tank14, two or more slots may be employed to lift the food product evenhigher above the fluid level 142, 146. Additional slots may be formed ina conduit, as necessary, to lift food product to a desired height abovethe fluid level 142, 146.

FIGS. 9-11 illustrate a further alternative construction of a transfermechanism 190′. The illustrated transfer mechanism 190′ is similar tothe transfer mechanisms 190, 290 discussed above with respect to FIGS.6-8 and/or to the first and second transfer mechanisms 86, 90 discussedabove with reference to FIGS. 1-5 . Like parts have been given the samereference numbers “′”. Reference is hereby made to the description ofthe transfer mechanisms 86, 90, 190, 290 above for details of thestructures and operation, as well as alternatives to the structures andoperation, of the transfer mechanism 190′ not specifically discussedherein.

The transfer mechanism 190′ may be used with the food processing system10 shown in FIG. 1 or with other types of food processing systems, suchas, for example, a cooker, a cooler, a transport mechanism, etc., orwith non-food processing systems. In the illustrated construction, thetransfer mechanism 190′ generally includes a dual opposing slotdischarge arrangement.

The illustrated transfer mechanism 190′ includes a conduit 194′, a fluiddischarge 198′ (shown in FIGS. 10-11 ), a pressurized fluid source (notshown but similar to the pressurized fluid source 202 shown FIG. 7 ), aconvex guide member 206′, and a dewatering member 210′.

Similar to the conduits 94, 94A, 194, 294 of the transfer mechanisms 86,90, 190, 290 discussed above, the illustrated conduit 194′ has agenerally rectangular cross-section. In the illustrated construction,the width of the conduit 194′ is substantially constant from an inletportion 214′ of the conduit 194′ to an outlet portion 218′.

The conduit 194′ includes a lower wall 222′, side walls 226′, 230′ andan upper wall 234′. In a manner similar to the conduit 194, the lowerwall 222′ and the side walls 226′, 230′ may integrally be formed as athree-sided member, and the upper wall 234′ may be provided by a coverwhich is removably coupled to the side walls 226′, 230′. In such aconstruction, the upper wall 234′ may include lips (not shown) extendingover portions of the side walls 226′, 230′ and may be partially capturedunder the convex guide member 206′ to help retain the upper wall 234′ inplace. In other constructions, the upper wall 234′ may be coupled to theside walls 226′, 230′ with clamps, fasteners, etc. In yet otherconstructions, the walls 222′, 226′, 230′ and 234′ may be formedintegrally.

The conduit 194′ defines a central axis 254′ extending from the inletportion 214′ to the outlet portion 218′. The axis 254′, and thereby theconduit 190′, may be offset from and substantially parallel to, obliqueto or aligned with and overlying the central longitudinal plane 150extending through the tank 14 of the food processing system 10 or othersystem in which the transfer mechanism 190′ is used.

In the illustrated construction, the conduit 194′ includes an inletconduit section 350 providing the inlet portion 214′ and a main conduitsection 354 connected to the inlet conduit section 350 and providing theoutlet portion 218′. As shown in FIGS. 10-11 , a first end 358 of theinlet conduit section 350 is in communication with a compartment (e.g.,compartment 34, 38, 42) and below the fluid level in the compartment. Asecond end 362 of the inlet conduit section 350 fits within or isinserted into a first end 366 of the main conduit section 354. Asdiscussed below in more detail, the inlet conduit section 350 and themain conduit portion 354 cooperate to define the fluid discharge 198′.In the illustrated construction, the inlet conduit section 350 isgenerally V-shaped, and the main conduit section 354 is generallyinclined toward the outlet portion 218′.

In the illustrated construction, the fluid discharge 198′ includes apair of opposing slots 258′ positioned proximate the inlet portion 214′of the conduit 194′. The illustrated slots 258′ are vertically spacedapart, generally on the top and bottom of the conduit 194′ (proximatethe lower wall 222′ and the upper wall 234′). In other constructions(not shown), in addition to or instead of the top and bottom slots 258′,laterally spaced apart slots may be provided on the opposite sides ofthe conduit 194′ (proximate each side wall 226′, 230′). Each slot 258′is defined between an outer surface of the second end 362 of the inletconduit section 350 and an inner surface of a first end 366 of the mainconduit section 354.

Similar to the nozzles 158 and to the slot 258 discussed above, eachslot 258′ helps focus, and thereby pressurize, fluid from the fluidsource, ensuring the fluid has sufficient flow strength to push foodproduct upwardly through the conduit 194′ to the outlet portion 218′.The slots 258′ provide a continuous discharge of fluid along the entirewidth of and at the top and bottom of the conduit 194′. In theillustrated embodiment, each slot 258′ has a height of approximately ⅛″to help focus and pressurize the fluid. In other constructions, theheight of each slot 258′ may be relatively larger or smaller (e.g., fromabout 3/16″ to about 1/16″) to allow more or less fluid tosimultaneously flow out of the slot 258′. In still other constructions,the size of the slot 258′ may be even larger or smaller depending uponthe desired capacity of the transfer mechanism 190′.

Each slot 258′ is formed between the outer surface of the inlet conduitsection 350 and the adjacent inner surface of the main conduit section354. A portion of the associated wall (e.g., the lower wall 222′ and theupper wall 234′) of the main conduit section 354 may be bent to form, incooperation with the outer surface of the inlet conduit section 350 andwith side walls 368, a generally teardrop-shaped chamber or opening262′.

An outlet pipe 270′ of the pressurized fluid source (e.g., a pump (notshown)) is in fluid communication with each opening 262′. The outletpipe 270′ includes a main pipe 370 which branches off into a pipesection 374, 378 connected to each opening 262′. In the illustratedconstruction, the pipe sections 374, 378 extend through the associatedwall 222′, 234′ of the conduit 194′ and into the associated opening262′. The outlet pipe 270′ directs fluid from the pump, through the mainpipe 370 and through the pipe sections 374, 378, into each opening 262′,and out of each slot 258′. In other constructions (not shown), aseparate pipe may be in fluid communication between the pump and eachopening 262′.

Similar to the transfer mechanisms 86, 90, 190 discussed above, thefluid discharge 198′ and the pump generate a vacuum force at the inletportion 214′ of the conduit 194′. The vacuum force helps draw foodproduct into the inlet portion 214′ such that the pressurized fluidexiting the slots 258′ can move the food product toward the outletportion 218′.

In the illustrated construction, the dual opposing slot arrangement ofthe transfer mechanism 190′ effectively doubles the width of the plenumwhen compared to the transfer mechanism 190. To maintain the same flowrate, the width of the conduit 194′ is reduced relative to the width ofthe conduit 194 (e.g., by about one half), and the depth is increased(e.g., approximately doubled). The dual opposing slot arrangementmirrors the fluid flow effect with each slot 254′ (e.g., at the top andbottom of the conduit 194′) which may keep food product toward themiddle of the conduit 194′ (away from the wall associated with each slot258′). This arrangement also may allow a larger opening for the inletportion 214′ to accommodate larger-sized food products (e.g., largerthan about 1″ in diameter).

In the transfer mechanism 190′, the slots 258′ may be positionedrelatively farther away from the inlet portion 214′ (when compared tothe transfer mechanism 190) to allow the food product to acceleratebefore the transition to full flow rate near the slots 258′ so that thistransition is not as abrupt. The added distance (approximately 15″)generally enables the food product to accelerate before hitting the highvelocity transition at the location of the slot 258′.

With the slotted arrangement, the velocity of the fluid ejected fromeach slot 258′ is greater generally toward the center of the slot 258′(between the inner surface of a first end 366 of the main conduitsection 354 and the outer surface of the second end 362 of the inletconduit section 350) and decreases toward the middle of the conduit 194′(and toward the associated wall (e.g., wall 222′ or 234′)). The foodproduct tends to stay toward the middle of the conduit 194′ in an areaof lower flow rate fluid. This may contribute to the slotted arrangementbeing gentler on food products when compared to a nozzle arrangement.

The main conduit section 354 is connected to the convex guide member206′ and to the dewatering member 210′. In the illustrated construction,the dewatering member 210′ may have generally the same size and shape asthe dewatering member 210 in the transfer mechanism 190. However,because the conduit 194′ has a relatively narrower width and increaseddepth compared to the conduit 194, the convex guide member 206′generally flares to the width of and tapers to the depth of thedewatering member 210′.

FIGS. 12-14 illustrate another alternative construction of a transfermechanism 190″. The illustrated transfer mechanism 190″ is similar tothe transfer mechanisms 190, 190′ discussed above with respect to FIGS.6-12 and/or to the first and second transfer mechanisms 86, 90 discussedabove with reference to FIGS. 1-5 . Like parts have been given the samereference numbers “″”. Reference is hereby made to the description ofthe transfer mechanisms 86, 90, 190, 190′ above for details of thestructures and operation, as well as alternatives to the structures andoperation, of the transfer mechanism 190″ not specifically discussedherein.

The transfer mechanism 190″ may be used with the food processing system10 shown in FIG. 1 or with other types of food processing systems, suchas, for example, a cooker, a cooler, a transport mechanism, etc., orwith non-food processing systems. In the illustrated construction, thetransfer mechanism 190″ includes a generally round conduit 194″ with anannular discharge arrangement.

The illustrated transfer mechanism 190″ includes a conduit 194″, a fluiddischarge 198″ (shown in FIGS. 13-14 ), a pressurized fluid source (notshown but similar to the pressurized fluid source 202 shown FIG. 7 ), aconvex guide member 206″, and a dewatering member 210″.

As mentioned above, the illustrated conduit 194″ has a generally roundcross-section. In the illustrated construction, the diameter of theconduit 194″ is substantially constant from an inlet portion 214″ of theconduit 194″ to an outlet portion 218″. The conduit 194″ defines acentral axis 254″ extending from the inlet portion 214″ to the outletportion 218″. The axis 254″, and thereby the conduit 194″, may be offsetfrom and substantially parallel to, oblique to or aligned with andoverlying the central longitudinal plane 150 extending through the tank14 of the food processing system 10 or other system in which thetransfer mechanism 190″ is used.

In the illustrated construction, the conduit 194″ includes an inletconduit section 350″ providing the inlet portion 214″ and a main conduitsection 354″ connected to the inlet conduit section 350″ and providingthe outlet portion 218″. As shown in FIGS. 13-14 , a first end 358″ ofthe inlet conduit section 350″ is in communication with a compartment(e.g., compartment 34, 38, 42) and below the fluid level in thecompartment. A second end 362″ of the inlet conduit section 350″ fitswithin or is inserted into a first end 366″ of the main conduit section354″. As discussed below in more detail, the inlet conduit section 350″and the main conduit portion 354″ cooperate to define the fluiddischarge 198″. In the illustrated construction, the inlet conduitsection 350″ is generally U-shaped, and the main conduit section 354″includes a substantially vertical portion.

In the illustrated construction, the fluid discharge 198″ includes anannular slot 258″ positioned proximate the inlet portion 214″ of theconduit 194″. The illustrated slot 258″ extends substantially about theperimeter of the second end 362″ of inlet conduit section 350″. The slot258″ is defined between an outer surface of the second end 362″ of theinlet conduit section 350″ and an inner surface of a first end 366″ ofthe main conduit section 354″. In other constructions (not shown), thefluid discharge 198″ may include one or more slots which extend onlyabout a portion of the circumference.

Similar to the nozzles 158 and to the slot 258, 258′, discussed above,the slot 258″ helps focus, and thereby pressurize, fluid from the fluidsource, ensuring the fluid has sufficient flow strength to push foodproduct upwardly through the conduit 194″ to the outlet portion 218″.The slot 258″ provides a continuous discharge of fluid about thecircumference of interior of the conduit 194″. In the illustratedembodiment, the slot 258″ has a height of approximately ⅛″ to help focusand pressurize the fluid. In other constructions, the height of the slot258″ may be relatively larger or smaller (e.g., from about 3/16″ toabout 1/16″) to allow more or less fluid to simultaneously flow out ofthe slot 258″. In still other constructions, the size of the slot 258″may be even larger or smaller depending upon the desired capacity of thetransfer mechanism 190″.

As mentioned above, the slot 258″ is formed between the outer surface ofthe inlet conduit section 350″ and the adjacent inner surface of themain conduit section 354″. The main conduit section 354″ includes aconical portion 390 surrounding a portion of the outer surface of theinlet conduit section 350″ upstream of the slot 258″ to form, with anend plate 392, a chamber 394 surrounding the portion of the inletconduit section 350″. An outlet pipe 270″ of the pressurized fluidsource (e.g., a pump (not shown)) is in fluid communication with thechamber 394. The outlet pipe 270″ directs fluid from the pump, into thechamber 394 and out of the slot 258″.

The conical portion 390 has a first diameter section 398 with a diameterlarger than the outer diameter of the inlet conduit section 350″ andtapers to a second diameter section 402 having a diameter about equal tothe inner diameter of the inlet conduit section 350″. The inlet conduitsection 350″ is inserted to position between the first diameter section398 and the second diameter section 402 to define the slot 258″ with thedesired height. With this arrangement, the conduit 194″ generally hasthe same interior diameter throughout the inlet conduit section 350 andthe main conduit section 354″.

FIGS. 15-16 illustrate an alternative construction for the conicalsection 390 of the main conduit section 354″ shown in FIG. 14 . In theillustrated construction, a ring-shaped member 410 defines an annularchamber 414 to which the outlet pipe 270″ is connected. Fluid issupplied from the pump, into the chamber 414 and out of the annular slot(not shown). In the illustrated construction, the components may bemachined to allow more precise slot openings and/or adjustment of thesize of the slot openings.

Similar to the transfer mechanisms 86, 90, 190, 290, 190′ discussedabove, the fluid discharge 198″ and the pump generate a vacuum force atthe inlet portion 214″ of the conduit 194″. The vacuum force helps drawfood product into the inlet portion 214″ such that the pressurized fluidexiting the slot 258″ can move the food product toward the outletportion 218″.

The annular slot arrangement provides the fluid flow effect around thecircumference of the interior of the conduit 194″ which tends to keepfood product toward the middle of the conduit 194″ (and away from thewall of the conduit 194″). This arrangement also may allow a largeropening for the inlet portion 214″ to accommodate larger-sized foodproducts (e.g., larger than about 1″ in diameter).

In the transfer mechanism 190″, the slot 258″ may be positionedrelatively farther away from the inlet portion 214″ (when compared tothe transfer mechanisms 190, 190′) to allow the food product toaccelerate before the transition to full flow rate near the slot 258″ sothat this transition is not as abrupt. The added distance (approximately25″) generally enables the food product to accelerate before hitting thehigh velocity transition at the location of the slot 258″.

Also, with the annular slot arrangement, the velocity of the fluidejected from the slot 258″ is greater generally toward the center of theslot 258″ (between the inner surface of a first end 366″ of the mainconduit section 354″ and the outer surface of the second end 362″ of theinlet conduit section 350″) and decreases toward the middle of theconduit 194″ (and toward the wall of the conduit 194″). The food producttends to stay toward the middle of the conduit 194″ in an area of lowerflow rate fluid. Again, this may contribute to the slot arrangementbeing gentler on food products when compared to a nozzle arrangement.

The round shape of the conduit 194″ may provide increased flexibilitywith respect to, for example, sanitation, orientation, etc. As mentionedabove, the round shape of the conduit 194″ provides a flow effect thatis annular about the circumference of the interior of the conduit 194″.The round conduit 194″ may be gentler on food products but also may bemore efficient, have greater capacity, provide higher lift, provideeasier piping opportunities, etc.

With the round conduit 194″, the transfer mechanism 190″ may enable thefood product to be lifted vertically through a significant portion ofthe conduit 194″. The vertical portion of the conduit 194″ generallydecreases the overall length of the transfer mechanism 190″ and thespace requirement in the associated processing system.

The round main conduit section 354″ is connected to the convex guidemember 206″ and to the generally rectangular dewatering member 210″. Inthe illustrated construction, the dewatering member 210″ may havegenerally the same size and shape as the dewatering member 210, 210′ inthe transfer mechanisms 190, 190′. However, because the conduit 194″ hasa round cross-section with a diameter that is smaller than the width andgreater than the depth of the generally rectangular conduit 194, theconvex guide member 206″ (and/or the downstream end of the main conduitsection 354″) transitions from the round cross-section of the conduit194″ to the rectangular cross-section of the dewatering member 210″. Theconvex guide member 206″ also generally flares to the width of andtapers to the depth of the dewatering member 210″.

In each of the above-described constructions, the propulsion velocity ofthe slot/nozzle is about 15 ft/sec to 25 ft/sec, and the overallvelocity in the transfer mechanism is about 3.5 ft/sec to 5 ft/sec. If aproduct is already moving at nearly 5 ft/sec, and then is hit with 15ft/sec acceleration, the product will experience a 3 g force. However,if the product is barely moving when it enters the high velocity area atthe slot/nozzle, the product can experience up to 8 times that force.Accordingly, acceleration of the product before reaching the highvelocity transition at the slot(s)/nozzle(s) will reduce the force onand may reduce damage/potential for damage to the product. Positioningthe slot(s)/nozzle(s) relatively farther away from the inlet may allowthe food product to accelerate before the transition to full flow ratenear the slot(s)/nozzle(s) so that this transition is not as abrupt.

The nozzle arrangement of the transfer mechanisms 86, 90 generallyprovides good lift of food product above the fluid level in thecompartment and is suitable for many types of food product, especiallyrelatively durable food products. However, some types of food products,especially fragile food products (e.g., cooked ravioli, tortellini,etc.), may be damaged at the point the food product abruptly acceleratesnear the high velocity nozzles 158, and the potential for damageincreases as the pressure and flow through the nozzles 158 is increasedto move food product higher above the fluid level in the compartment.

With respect to the profile of the velocity transition in relation to aslot/nozzle in relation to the overall area of the conduit, a nozzle(e.g., nozzle 158) may cause severe disturbance in the center of theconduit (e.g., conduit 94), and, with multiple nozzles, there may besignificant cross-interference in the flow in the conduit.

In contrast, with a slotted arrangement (e.g., in transfer mechanisms190, 290, 190′, 190″), one or more slots along the side of the conduitforce at least one-half of the disturbance to be along the outer wall ofthe conduit (e.g., conduit 194, 290, 194′, 194″), where this flow cannoteffect the product. The slotted arrangement of the transfer mechanisms190, 290, 190′ generally limits the high velocity area toward the outeredge of the conduit 194, 294, 194′, and the food product generally tendsto stay in the lower velocity flow area toward the middle of the conduit194, 294, 194′.

The transfer mechanism 190 with a single slot 254 on only one side ofthe conduit 194, while generally providing good lift and transport ofproducts, is limited to relatively narrow plenums due to floweffectiveness (e.g., the single slot 254 may be only effective to about12 times the width of the slot 254). Beyond that, the food product maybecome trapped along the side of the conduit 194 opposite the slot 254.

The transfer mechanism 190″ with the annular slot 258″ and the roundconduit 194″ is generally able to handle the most fragile food products(e.g., cooked ravioli, tortellini, etc.) and lift the food product tothe desired height. The transfer mechanism 190″ can also handle and liftproducts larger than about 1″ in diameter.

Although the invention has been described in detail with reference tocertain embodiments, variations and modifications exist within the scopeand spirit of one or more independent aspects of the invention asdescribed. Various features and advantages of the invention are setforth in the following claims.

What is claimed is:
 1. A transfer mechanism for transferring foodproduct from a compartment of a food processing system, the transfermechanism comprising: a conduit including a first end portion configuredto be in communication with the compartment and a second end portion; afluid discharge positioned substantially within the conduit between thefirst end portion and the second end portion; and a pressurized fluidsource, including a pump, in communication with the fluid discharge, thepressurized fluid source operable to propel a fluid through the fluiddischarge to move the food product from the first end portion of theconduit toward the second end portion without the food product passingthrough the pump.
 2. A transfer mechanism for transferring food productfrom a compartment of a food processing system, the transfer mechanismcomprising: a conduit including a first end portion configured to be incommunication with the compartment and a second end portion; a fluiddischarge positioned substantially within the conduit between the firstend portion and the second end portion; and a pressurized fluid sourcein communication with the fluid discharge, the pressurized fluid sourceoperable to propel a fluid through the fluid discharge to move the foodproduct from the first end portion of the conduit toward the second endportion, wherein the conduit includes an inlet conduit section providingthe first end portion, the inlet conduit section having an inlet end influid communication with the compartment and an opposite end with anouter surface, and a main conduit section having a first end with aninner surface, the opposite end of the inlet conduit section beinginserted in the first end of the main conduit section, wherein the fluiddischarge includes a slot at least partially defined between the outersurface of the opposite end of the inlet conduit section and the innersurface of the first end of the main conduit section.
 3. The transfermechanism of claim 2, wherein the conduit extends along an axis, whereinthe opposite end of the inlet conduit section has a perimeter extendingabout the axis, and wherein the fluid discharge includes at least afirst slot along a first portion of the perimeter on one side of theaxis and a second slot along a second portion of the perimeter on anopposite side of the axis.
 4. The transfer mechanism of claim 3, whereinthe fluid discharge includes a slot extending substantially about theperimeter of the opposite end of the inlet conduit section and includingthe first slot and the second slot.
 5. The transfer mechanism of claim4, wherein the inlet conduit section has a round cross-section and theperimeter is a circumference of the opposite end of the inlet conduitsection, the slot extending substantially about the circumference of theopposite end of the inlet conduit section.
 6. The transfer mechanism ofclaim 2, wherein the first end portion of the conduit is configured tobe positioned below the fluid level in the compartment, and wherein thesecond end portion of the conduit is configured to be positioned above afluid level in the compartment.
 7. The transfer mechanism of claim 6,wherein the conduit includes a substantially vertical portion betweenthe first end portion and the second end portion.
 8. The transfermechanism of claim 2, and further comprising a dewatering member incommunication with the second end portion of the conduit, wherein thedewatering member receives the food product and the fluid from theconduit and facilitates separating the food product from the fluid. 9.The transfer mechanism of claim 8, and further comprising a convex guidemember positioned between the second end portion of the conduit and thedewatering member, wherein the convex guide member directs the foodproduct and the fluid from the conduit into the dewatering member. 10.The transfer mechanism of claim 9, wherein the convex guide member andthe dewatering member form a generally inverted V-shape.
 11. A foodprocessing system comprising: a compartment operable to process a foodproduct; and a transfer mechanism for transferring food product from thecompartment, the transfer mechanism including: a conduit including afirst end portion configured to be in communication with the compartmentand a second end portion, the conduit including an inlet conduit sectionproviding the first end portion, the inlet conduit section having aninlet end in fluid communication with the compartment and an oppositeend with an outer surface, and a main conduit section having a first endwith an inner surface, the opposite end of the inlet conduit sectionbeing inserted in the first end of the main conduit section; a fluiddischarge positioned substantially within the conduit between the firstend portion and the second end portion, the fluid discharge including aslot at least partially defined between the outer surface of theopposite end of the inlet conduit section and the inner surface of thefirst end of the main conduit section; and a pressurized fluid sourceincluding a pump in communication with the fluid discharge, thepressurized fluid source operable to propel a fluid through the fluiddischarge to move the food product from the first end portion of theconduit toward the second end portion without the food product passingthrough the pump.
 12. The food processing system of claim 11, whereinthe first end portion of the conduit is configured to be positionedbelow the fluid level in the compartment, and wherein the second endportion of the conduit is configured to be positioned above a fluidlevel in the compartment.
 13. A food processing system comprising: acompartment operable to process a food product; and a transfer mechanismfor transferring food product from the compartment, the transfermechanism including: a conduit including a first end portion configuredto be in communication with the compartment and a second end portion,the conduit including an inlet conduit section providing the first endportion, the inlet conduit section having an inlet end in fluidcommunication with the compartment and an opposite end with an outersurface, and a main conduit section having a first end with an innersurface, the opposite end of the inlet conduit section being inserted inthe first end of the main conduit section; a fluid discharge positionedsubstantially within the conduit between the first end portion and thesecond end portion, the fluid discharge including a slot at leastpartially defined between the outer surface of the opposite end of theinlet conduit section and the inner surface of the first end of the mainconduit section; and a pressurized fluid source in communication withthe fluid discharge, the pressurized fluid source operable to propel afluid through the fluid discharge to move the food product from thefirst end portion of the conduit toward the second end portion; whereinthe inlet conduit section has a round cross-section and a circumference,wherein the main conduit section has a main round cross-section, whereinthe fluid discharge includes a slot at least partially defined betweenthe outer surface of the opposite end of the inlet conduit section andthe inner surface of the first end of the main conduit section, the slotextending about an opposite end circumference of the opposite end of theinlet conduit section, and wherein the pressurized fluid source isoperable to propel the fluid through the slot to move the food productfrom the first end portion of the conduit toward the second end portion.14. The food processing system of claim 13, wherein the first endportion of the conduit is configured to be positioned below the fluidlevel in the compartment, wherein the second end portion of the conduitis configured to be positioned above a fluid level in the compartment,and wherein the conduit includes a substantially vertical portionbetween the first end portion and the second end portion.
 15. A foodprocessing system comprising: a compartment operable to process a foodproduct; and a transfer mechanism for transferring food product from thecompartment, the transfer mechanism including: a conduit including afirst end portion configured to be in communication with the compartmentand a second end portion, the conduit including an inlet conduit sectionproviding the first end portion, the inlet conduit section having aninlet end in fluid communication with the compartment and an oppositeend with an outer surface, and a main conduit section having a first endwith an inner surface, the opposite end of the inlet conduit sectionbeing inserted in the first end of the main conduit section; a fluiddischarge positioned substantially within the conduit between the firstend portion and the second end portion, the fluid discharge including aslot at least partially defined between the outer surface of theopposite end of the inlet conduit section and the inner surface of thefirst end of the main conduit section; and a pressurized fluid source incommunication with the fluid discharge, the pressurized fluid sourceoperable to propel a fluid through the fluid discharge to move the foodproduct from the first end portion of the conduit toward the second endportion; wherein the inlet conduit section including two pairs ofopposing walls forming a generally rectangular cross-section, whereinthe main conduit section including two pairs of opposing walls forming agenerally rectangular cross-section, wherein the fluid dischargeincludes a first slot defined between the outer surface of one wall ofone pair of opposing walls of the inlet conduit section and the innersurface of one wall of an associated pair of opposing walls of the mainconduit section, and an opposing second slot defined between the outersurface of the other wall of the one pair of opposing walls of the inletconduit section and the inner surface of the other wall of the associatepair of opposing walls of the main conduit section, and wherein thepressurized fluid source is operable to propel a fluid through the firstslot and through the second slot to move the food product from the firstend portion of the conduit toward the second end portion.
 16. A transfermechanism for transferring food product from a compartment of a foodprocessing system, the transfer mechanism comprising: a conduitincluding a first end portion configured to be in communication with thecompartment and a second end portion, the conduit including an inletconduit section providing the first end portion, the inlet conduitsection having an inlet end in fluid communication with the compartmentand an opposite end with an outer surface, the inlet conduit sectionhaving a round cross-section and a circumference, and a main conduitsection having a first end with an inner surface, the main conduitsection having a round cross-section, the opposite end of the inletconduit section being inserted in the first end of the main conduitsection; a fluid discharge positioned substantially within the conduitbetween the first end portion and the second end portion, the fluiddischarge including a slot at least partially defined between the outersurface of the opposite end of the inlet conduit section and the innersurface of the first end of the main conduit section, the slot extendingabout the circumference of the opposite end of the inlet conduitsection; and a pressurized fluid source in communication with the fluiddischarge, the pressurized fluid source operable to propel a fluidthrough the slot to move the food product from the first end portion ofthe conduit toward the second end portion.
 17. The transfer mechanism ofclaim 16, wherein the main conduit section has a conical section at thefirst end, the opposite end of the inlet conduit section being insertedinto the conical section.
 18. The transfer mechanism of claim 17,wherein the opposite end of the inlet conduit section has a diameter,wherein the conical portion of the main conduit section has a firstdiameter section larger than the diameter of the opposite end of theinlet conduit section and tapers to a second diameter section aboutequal to the diameter of the opposite end of the inlet conduit section,and wherein the opposite end of the inlet conduit section is inserted toa position between the first diameter section and the second diametersection.
 19. The transfer mechanism of claim 17, wherein the conicalsection of the main conduit section cooperates with the opposite end ofthe inlet conduit section to define a chamber upstream of the slot, andwherein the pressurized fluid source supplies fluid to the chamber andthrough the slot.
 20. The transfer mechanism of claim 16, wherein thefirst end portion of the conduit is configured to be positioned belowthe fluid level in the compartment, and wherein the second end portionof the conduit is configured to be positioned above a fluid level in thecompartment.